This recipe is for the (vegan) kid in all of us!
If you choose a fat-free vegetable-based milk, this recipe will literally have zero fat in it and still be creamy and delicious. The Wells family rating/score is a 4 out of 5. Mom and Dad both loved it, one child loved it, one child liked it, and one hated it. (But the one who hated it hates EVERYthing. I’m telling you- EVERYthing.) This recipe maintains the typical color and texture of mac & cheese, and tastes remarkably close to the real thing compared to any other cheese-less mac & cheese I’ve made to date. It’s a winner in our family, and only takes about twenty minutes to make once your pot of pasta water starts to boil.
Printable recipe here
1 – 16 oz box of pasta (elbows or shells or whatever you like)
1 cup water
1 cup non-sweetened veggie milk (I use coconut, though I imagine rice, almond, or soy would be great alternatives too)
1/2 cup nutritional yeast
3 T. potato starch (corn starch works fine as well)
2 t. light or mellow white miso
1/2 T. lemon juice
1 t. salt
1/2 t. garlic powder
1 t. onion powder
3/4 t. dry mustard
1/4 t. smoked paprika
Start a large pot of water on high heat until boiling. Boil pasta in the large pot according to package directions for an al dente texture. As pasta is cooking, add all remaining ingredients into a blender and mix on medium speed until combined. When al dente, drain pasta and add back into the large cooking pot. Pour the sauce mixture over the pasta and cook over medium-high heat until thickened. Serve hot.
Leftovers do not reheat sticky and crumbly like dairy mac & cheese. Leftovers are just as good as the day you made it, though add a little water to any leftovers that need to be loosened up.
Tags: cheese, dairy-free, home cooking, kid friendly, kids, mac & cheese, macaroni, nostalgia, pasta, recipe